The Crunchy Asian Edamame Salad with Peanut Dressing Recipe is an absolute game-changer for anyone craving a vibrant, nutrient-packed dish that bursts with flavor and texture. Imagine the satisfying crunch of fresh kale and shredded cabbage married with tender quinoa and bright edamame, all brought together by a luscious, creamy peanut dressing with a subtle kick. This salad is perfect for a light lunch, a healthy dinner side, or a crowd-pleasing potluck star. Every bite delivers that delightful balance of savory, sweet, and tangy notes, making it an irresistible recipe you’ll want to make again and again.
Ingredients You’ll Need
This recipe is all about simple yet powerful ingredients that each play a critical role in crafting the perfect Crunchy Asian Edamame Salad with Peanut Dressing Recipe. From the wholesome quinoa that serves as a nutty base, to the vibrant mix of fresh vegetables providing crunch and color, and finally, the rich peanut dressing that ties everything together—you’ll find each element adds to the dish’s incredible depth and freshness.
- 1/2 cup uncooked quinoa: A protein-packed grain that offers a light and fluffy texture to the salad.
- 1 lb frozen edamame (not in the shell): These tender green soybeans add a nutritious, crunchy bite.
- 1 1/2 cups shredded red cabbage: Provides vibrant color and a satisfying crispness.
- 2 cups finely chopped kale: Adds earthiness and chewiness, upping the veggie quotient.
- 2 large carrots: Grated for a touch of natural sweetness and bright orange hue.
- 1/4 cup chopped scallions: Adds a mild onion flavor and freshness.
- 1/2 cup chopped cilantro: Brings a fresh, herby brightness to the mix.
- 1 cup chopped roasted cashews (can sub for peanuts): Offers a buttery crunch that complements the salad and dressing perfectly.
- Optional: crispy wonton strips: For an extra layer of crunch and a fun textural contrast.
- 3 tbsp natural creamy peanut butter, preferably unsalted: The star of the dressing, creamy and nutty with no overpowering salt.
- 2 tbsp rice vinegar: Adds acidity and brightness to balance the richness of peanut butter.
- 2 tbsp honey or maple syrup for vegan: Brings a hint of sweetness that rounds out the dressing.
- 1 tbsp toasted sesame oil: Imparts a subtle nutty aroma essential for that Asian flavor profile.
- 2 tbsp low sodium soy sauce or tamari: Supplies umami depth without being too salty.
- 1 tsp grated fresh ginger: Adds gentle warmth and zing.
- 2 cloves garlic, minced: Packs a punch of savory fragrance.
- 2 tsp sriracha (can omit if you don’t like spice): Adds a gentle heat kick, customizable to your taste.
- 2-4 tbsp water to thin: Adjusts the dressing to the perfect creamy consistency.
How to Make Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa thoroughly under cold water to remove any bitterness, then cook it according to the package instructions. This light and fluffy grain will form a satisfying base for the salad, soaking up the dressing beautifully while adding protein and texture.
Step 2: Prepare the Edamame
Cook the frozen edamame by microwaving them with a splash of water or steaming until tender yet still vibrant green. Once cooked, drain well and allow the edamame to cool. These little green gems bring a fresh crunch and a playful pop of flavor to your salad.
Step 3: Chop and Shred the Veggies
While the quinoa and edamame cool, shred the red cabbage finely for color and crispness, then chop the kale into small pieces so it blends seamlessly with the other ingredients. Grate the carrots to add a touch of natural sweetness and chop the scallions and cilantro to bring fresh, herbaceous notes to the mix.
Step 4: Whisk Together the Peanut Dressing
In a bowl, combine the creamy peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, low sodium soy sauce, freshly grated ginger, minced garlic, and sriracha. Whisk these together until silky smooth, then gradually add water to reach the perfect creamy but pourable consistency. This dressing is the heart of the salad, responsible for its signature sweet, tangy, and nutty flavor.
Step 5: Combine Everything
In a large mixing bowl, toss together the cooked quinoa, cooled edamame, shredded cabbage, kale, carrots, scallions, and cilantro. Pour the peanut dressing over the salad and toss well to ensure every bite is generously coated with that luscious sauce.
Step 6: Finish with a Crunchy Topper
Just before serving, sprinkle chopped roasted cashews generously over the salad for an irresistible crunch. If you want to mimic restaurant-style texture, add some crispy wonton strips on top for an extra layer of crispness and fun.
How to Serve Crunchy Asian Edamame Salad with Peanut Dressing Recipe
Garnishes
Finishing touches elevate this salad to a real showstopper. Sprinkle additional chopped cilantro, a handful of toasted sesame seeds, or a drizzle of sriracha if you love heat. These garnishes add freshness, a toasty nuttiness, or a spicy zing, enhancing every forkful.
Side Dishes
This salad shines on its own but pairs beautifully with grilled chicken, teriyaki tofu, or sticky jasmine rice. Whether you want a light meal or something more filling, this dish complements a wide variety of Asian-inspired mains perfectly.
Creative Ways to Present
Serve this salad in colorful bowls to showcase its vibrant palette, or pack it into mason jars for an eye-catching lunch on the go. You could also use it as a filling for lettuce wraps or add it to rice paper rolls for a fresh, crunchy twist on classic spring rolls.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container and kept in the refrigerator. The salad holds up well for up to 3 days, but it’s best to keep the dressing separate if you plan on storing it longer to avoid sogginess.
Freezing
Freezing this salad is not recommended as the fresh vegetables and dressing will lose their crisp texture and freshness. For the best experience, enjoy it fresh or refrigerated within a few days.
Reheating
This salad is best served chilled or at room temperature. If desired, you can gently warm the quinoa before tossing with the cold veggies and dressing to create a slightly warm variation, but avoid reheating the full salad as it changes the texture.
FAQs
Can I make this salad vegan?
Absolutely! Simply swap the honey with maple syrup to make the dressing vegan-friendly without losing any of the delicious sweetness or balance.
What can I substitute for the edamame?
If you don’t have edamame on hand, cooked green peas or shelled lima beans can work as alternatives, but edamame is preferred for its unique nutty flavor and texture.
Is this salad gluten-free?
Yes, it naturally is gluten-free if you use tamari instead of soy sauce. Double-check the labels to ensure all products meet your dietary needs.
Can I prepare components ahead of time?
Definitely! You can cook the quinoa and edamame a day ahead and chop the vegetables in advance. Store dressing separately and mix everything just before serving for the freshest results.
How spicy is the salad?
The level of heat depends on how much sriracha you add. You can completely leave it out if you prefer a milder salad or increase the amount for a spicy kick. The flavor is wonderfully balanced either way.
Final Thoughts
If you want a salad that’s anything but boring, the Crunchy Asian Edamame Salad with Peanut Dressing Recipe is your new best friend in the kitchen. It’s fresh, flavorful, and packed with textures that make every bite a delight. Whether for meal prep, a vibrant side dish, or a crowd-pleasing potluck offering, this recipe will quickly become a treasured favorite you’ll love sharing with everyone.
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Crunchy Asian Edamame Salad with Peanut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Crunchy Asian Edamame Salad with Peanut Dressing is a vibrant, nutrient-packed dish that combines protein-rich quinoa and edamame with fresh vegetables like red cabbage, kale, carrots, scallions, and cilantro. Tossed in a creamy, flavorful peanut dressing with a hint of ginger and sriracha, this salad offers a perfect balance of crunch, spice, and tang, making it ideal as a light lunch or a healthy side dish.
Ingredients
Salad Ingredients
- 1/2 cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 1 1/2 cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots, grated
- 1/4 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 cup chopped roasted cashews (can substitute with peanuts)
- Optional: crispy wonton strips
Dressing Ingredients
- 3 tbsp natural creamy peanut butter, preferably unsalted
- 2 tbsp rice vinegar
- 2 tbsp honey or maple syrup (for vegan option)
- 1 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce or tamari
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tsp sriracha (optional, can omit if you don’t like spice)
- 2–4 tbsp water to thin dressing
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove any bitterness, then set it aside.
- Cook Quinoa: Cook the quinoa following package instructions, usually simmering it in water until fluffy. Once cooked, set aside to cool slightly.
- Cook Edamame: Microwave the frozen edamame with a little water or steam until tender. Drain well and allow it to cool to room temperature.
- Prepare Vegetables: Shred the red cabbage, finely chop the kale, grate the carrots, and chop scallions and cilantro to get everything ready for the salad.
- Make the Dressing: In a bowl, whisk together the peanut butter, rice vinegar, honey or maple syrup, toasted sesame oil, low sodium soy sauce or tamari, grated fresh ginger, minced garlic, and sriracha (if using). Add water a tablespoon at a time until the dressing reaches a smooth and pourable consistency.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, cooked edamame, and all the prepared vegetables. Pour the peanut dressing over the top.
- Mix Well: Toss everything gently but thoroughly to evenly coat all the salad ingredients with the peanut dressing.
- Finish and Serve: Sprinkle the chopped roasted cashews over the salad and, if desired, add crispy wonton strips for extra crunch. Serve immediately or chill before serving.
Notes
- For a vegan option, substitute honey with maple syrup in the dressing.
- You can replace cashews with peanuts if preferred or for allergy considerations.
- Sriracha is optional; adjust or omit according to your spice preference.
- Make sure to rinse quinoa well to avoid a bitter taste.
- This salad can be served chilled or at room temperature.
- To add extra texture, consider adding crispy wonton strips just before serving.
